§ Origins

Processing MethodsProcess.

The processing method gives the same origin and variety completely different flavors.

Washed / Wet Process

ウォッシュド（水洗式）

Flavor tendency

Clean, bright acidity, floral, delicate flavors

One of the most common processing methods. The bean’s own terroir shows more than the fruit, with a clean, bright acidity. High consistency and few defective beans.

Process steps

1Soak harvested cherries in water and remove the floating defects
2Mechanically remove the skin and pulp (pulping)
3Ferment in tanks for 12–72 hours to break down remaining mucilage
4Wash with water and dry the parchment (2–4 weeks)
5Hull and mill into green beans

Main origins

Ethiopia (washed)KenyaColombiaRwandaCosta Rica

It uses a lot of water, so the environmental load is a challenge. “Eco-washed” methods that cut water use have spread in recent years.

Natural / Dry Process

ナチュラル（乾燥式）

Flavor tendency

Fruity, wine, berry, sweetness, complex fermented character

The oldest processing method. Drying the cherry whole lets the fruit’s sugars and flavors soak into the bean. Wine-like fermentation and fruity sweetness are its hallmarks.

Process steps

1Spread harvested coffee cherries whole on drying beds
2Dry under direct sun for 3–6 weeks while fermenting
3Turn regularly for even drying
4After drying, hull to remove the skin and parchment
5Mill into green beans

Main origins

Ethiopia (natural)BrazilYemenIndonesia (some)

It uses no water, so it suits dry regions. But it’s harder to manage, with a risk of over-fermentation. Quality depends heavily on the producer’s skill.

Honey Process

ハニープロセス

Flavor tendency

Sweetness, syrupy mouthfeel, fruity, light fermented note

Midway between washed and natural. Flavor shifts from white (little mucilage) to black (lots). As the name suggests, a honey-like sweetness is the signature.

Process steps

1Remove the skin and pulp of harvested cherries (pulping)
2Dry with some or all of the mucilage left on
3Classify as white, yellow, red or black by how much is left
4Dry over 2–4 weeks
5Hull and mill into green beans

Main origins

Costa RicaEl SalvadorPanamaColombia (some)

More mucilage means stronger fermentation and sweetness (red/black honey). Less gives a washed-like cleanliness (white honey).

Wet-Hulled / Giling Basah

スマトラ式（ウェットハルド）

Flavor tendency

Earthy, spicy, heavy body, chocolate, herbal, low acidity

Indonesia’s own method. To cope with the hot, humid climate, the beans are hulled while semi-dry — a distinctive process. The beans turn blue-green, giving an earthy, full-bodied flavor.

Process steps

1After pulping, ferment overnight with the mucilage still on
2The next day, rinse and hull while still semi-dry (doing earlier what is usually done after drying)
3Dry 1–2 more days while still blue-green
4Dry to a final moisture content of 12–13%
5Re-sort before export

Main origins

Indonesia (Sumatra, Sulawesi, Flores)

Mandheling and Toraja coffees are processed this way. With low acidity and heavy body, it’s also used in espresso blends.

Anaerobic Fermentation

アナエロビック（嫌気性発酵）

Flavor tendency

Wine, fermentation, tropical fruit, complex, distinctive

An experimental method that has spread rapidly in specialty coffee recently. Fermentation is promoted in a sealed tank with oxygen excluded, producing complex, unique flavors unattainable with normal processing.

Process steps

1Place harvested cherries in a sealed tank
2Ferment for 12–200 hours with oxygen excluded
3Vent the CO2 produced during fermentation through a valve
4Dry by washed, natural or honey
5Mill into green beans

Main origins

PanamaColombiaCosta RicaEthiopia (experimental)

Flavor varies greatly with fermentation time, temperature and cherry condition. Over-fermentation can produce a vinegary smell. A cutting-edge method that divides opinion.

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